Steak with Cafe de Paris Butter

Ingredients

2 Porterhouse steaks
1 Tbs extra virgin olive oil
Chopped chives, to serve
Pan-fried asparagus, to serve
French fries, to serve

Cafe de Paris butter:

150 g unsalted butter, softened
2 anchovy fillets, finely chopped
3 tsp baby capers, finely chopped
1 garlic clove, crushed
1 shallot, finely chopped
1/2 bunch flat-leaf parsley, finely chopped
2 tsp Worcestershire sauce
1/2 tsp Dijon mustard
1 Tbs tomato sauce

Method

To make the Café de Paris butter, combine the butter, anchovy, capers, garlic, shallot, parsley, Worcestershire sauce, mustard and tomato sauce in a medium bowl and beat until well combined. Season. Spoon the butter mixture along the centre of a piece of baking paper. Shape into a log. Roll up and twist the ends of the paper to secure. Place in the fridge for 30 mins or until just firm.

Season the steaks well. Heat the oil in a medium frying pan over medium-high heat. Cook the steaks for 3 mins each side for medium-rare or until cooked to your liking. Transfer to a plate and loosely cover with foil. Set aside for 5 mins to rest.

Cut two 2cm-thick slices from the Cafe de Paris butter. Place 1 slice on each steak and sprinkle with chives. Serve with asparagus and French fries.

Credits: Coles

Photo Credits: Coles